• 8 lamb loin chops
  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 2 tablespoons chopped oregano
  • finely grated rind and juice of 1 lemon
  • 1 cinnamon stick, halved
  • 2 tomatoes, skinned (see page 11) and thinly sliced
  • 500 g (1 lb) waxy potatoes, cut into small chunks
  • 150 ml (¼ pint) lamb or chicken stock (see pages 110 and 36 for homemade)
  • salt and pepper

Season the chops on both sides with salt and pepper. Heat the oil in a shallow flameproof casserole with a tight-fitting lid and fry the chops for 5 minutes until browned on both sides.

Scatter the onions into the casserole and add the oregano, lemon rind and juice and cinnamon. Tuck the tomatoes and potatoes around the lamb and add the stock and a little salt and pepper.

Cover and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 2 hours or until the lamb is very tender. Serve with warmed Greek bread.

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